A raw restaurant near me serves this delicious mock tuna. They use the carrot pulp left over from juicing. Unfortunately, I found out that it’s not really raw, as they use Vegenaise. So I searched around and found some alternatives. If you have a good juicer that really dries the pulp out, the consistency is spot on.
carrot pulp, left over from juicing
whatever you want to add
After taking your pulp out of the juicer, add mayonnaise (recipe below), and whatever you want to add as far as veggies go (celery, scallions, etc). Then add spices to taste (cumin is great for a curried version). This is a nice, light mock tuna that tastes great on greens or in a wrap.
Blend (I use a mini-prep FP, but a blender would work) until smooth:
- About 1 cup cashews
- Water (eyeball it to get the consistency you want)
- ½ lemon, juiced
- 1 small garlic clove
- ½ tsp salt
- Apple cider vinegar to taste
- Olive oil (if desired) to taste
(Store in a glass jar in the refrigerator for a week.)